Bacon And Feta Pasta For Presto Pasta Nights

There is a lovely cheese and wine estate just outside of Paarl and I used to visit there quite often before business became busy, and I ran out of time. Fairview estate is well known for their goats, and so of course when I first bought feta from them, I chose the goats milk feta. I took it home and had a taste – and it was sour. Off I went, the following week, with my feta to tell them it was off. The young lady was most helpful and tasted the product. She then gave me some very fresh feta to taste, and lo and behold, it was the goats milk and my palate clashing, and not the state of the freshness of the cheese in question. I have since then not had any goats milk cheese as I don’t enjoy the sour taste, but I do love feta. I choose Danish feta when I can find it, but regardless, I make sure I get cow’s milk feta. The Danish feta is smoother, and in this recipe, perfect as it melts.

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. Dave and I are busy building a house which is an adventure all in itself. Each year we visit a new place overseas to experience the food of the area. Follow along on our adventures!
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